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So Everything Is “Crushable” Now?
How a vaguely violent word co-opted from bro culture became a catchall for carefree drinking. The post So Everything Is “Crushable” Now? appeared first on PUNCH.
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A New Bitter Stands Apart
The latest release from the 18th century Italian brand, Carpano Botanic Bitter has quickly become a back bar staple. The post A New Bitter Stands Apart appeared first on PUNCH.
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Mastering the Gin Rickey with Andra “AJ” Johnson
“The Gin Rickey represents Washington, D.C., at its core,” says Andra “AJ” Johnson. “It’s truly Numero Uno in this region.” Johnson, who has lived in D.C. for 23 years, is the bar director and managing...
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The Watermelon Cocktail, All Grown Up
A new crop of pink drinks is anything but basic. The post The Watermelon Cocktail, All Grown Up appeared first on PUNCH.
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Time to Join the Turf Club
The Martini's obscure predecessor has finally found a band of devotees. The post Time to Join the Turf Club appeared first on PUNCH.
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Another Side to the Spritz
Top bartenders in New York, Miami and Las Vegas share their elevated takes on the effervescent classic using the subtle bergamot, citrus and herbal notes of aperitivo Italicus Rosolio di Bergamotto....
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Who Doesn’t Want a Pornstar Martini?
The bodacious modern classic has become the most searched-for cocktail ever. The post Who <i>Doesn’t</i> Want a Pornstar Martini? appeared first on PUNCH.
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Bring Back the D-List Classics
With a little help from today’s best bartenders, these overlooked cocktails—the tequila-based Hot Pants to the oddball Yellow Parrot—are ready for their closeup. The post Bring Back the D-List...
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A Better Way to Batch and Fizz
When the whipped cream dispenser was invented in the 1930s, it’s unlikely its creators ever envisioned the kitchen gadget becoming a backbar staple. But today, after making a triumphant return to the...
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Master the Modern Classics
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The World’s Winningest Cocktails
Twenty years, four top cocktail competitions, 54 victorious drinks. Here’s what we learned from surveying the champions. The post The World’s Winningest Cocktails appeared first on PUNCH.
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An Endless Quest for the Coldest Martini
At the newly opened Hawksmoor in New York, an ultrasonic jewelry cleaner and an insulated thermos produce an “aged” Martini that can be served in 30 seconds, at minus-12 degrees Celsius. The post An...
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For Natasha Bermudez, The Old-Fashioned Belongs With Food
The post For Natasha Bermudez, The Old-Fashioned Belongs With Food appeared first on PUNCH.
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Mastering the Gin Rickey with Andra “AJ” Johnson
“The Gin Rickey represents Washington, D.C., at its core,” says Andra “AJ” Johnson. “It’s truly Numero Uno in this region.” Johnson, who has lived in D.C. for 23 years, is the bar director and managing...
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Mastering the Jungle Bird
Bartender Fanny Chu’s unorthodox addition of spiced rum makes for a more complex take on the bittersweet tropical classic. The post Mastering the Jungle Bird appeared first on PUNCH.
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In Mexico City, the Michelada Is Democracy at Work
Pared down to its beer-lime-salt core or doctored up with gin and parmesan cheese, the CDMX classic is a reflection of the city itself. The post In Mexico City, the Michelada Is Democracy at Work...
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The Next-Gen Italian Aperitivo
Bartenders are reimagining the future of the tradition, using low proof spirits like Italicus Rosolio di Bergamotto to create fresh flavor profiles. The post The Next-Gen Italian Aperitivo appeared...
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Tall, Sparkling and Savory
This fall, add depth to your long drink with miso, celery, bell pepper—even bonito. The post Tall, Sparkling and Savory appeared first on PUNCH.
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For Alex Jump, the Old-Fashioned Can Be Playful
The Death & Co Denver head bartender takes a light-hearted approach to the most serious drink of them all. The post For Alex Jump, the Old-Fashioned Can Be Playful appeared first on PUNCH.
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For Chuck Sypult, Bartending Isn’t About Drinks
Bartender Chuck Sypult has spent 37 years working two blocks of downtown Indianapolis. Twenty-five of those have been behind the mammoth wooden bar at the St. Elmo Steak House, a cherished city...
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